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Regardless of your stance on eating meat, in this famously veggie-friendly city, it’s apparent that there’s a definite meat-junkie underground bubbling up, thanks to top chefs like Incanto’s Chris Cosentino and cult-followed shops like 4505 Meats. The newest—and might we say most adorable!—participant in the local artisanal meat-centric scene is Julie Schaller, whose mobile “meat boutique,” The Butcher’s Daughter, has just hit the pavement. Growing up above her family’s renowned Schaller & Weber meats shop in Manhattan before decamping to S.F., this lady knows a thing or two when it comes to fine, German-style meats. “Instead of eating popsicles, I grew up eating hot dogs and pigs' tails,” she explains. To see what she’s serving up from her lovely hand-me-down cart (plus, her mega-chic custom uniform!), click through our slideshow and get inspired—and hungry!
Photos by Caro Ramirez
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We do a lot of potting and repotting here at the office. Plants typically need to be repotted every year to 18 months. A common misconception is that it's simply about choosing a cute, new pot, when the purpose is really changing a plant's soil or potting mix. This is obviously great news if you love your planter. On the read